May 06, 2011

Sunny and crisp autumn days are the best thing I know - they take me back to my childhood in Finland where we would harvest the potatoes or pick the berries and the mushrooms in the forests. Even here in Australia, the crisp autumn air is such a welcoming change after the hot summer months.

I was fortunate to spent another gorgeous day in the countryside earlier this week - I could pick mandarins and limes off the trees, gather fresh herbs from the garden and buy gorgeous fresh figs and tomatoes straight from the farm. It was a beautiful day, my spirits were high and I was full of inspiration when I unloaded my fresh produce onto my kitchen bench.

It is always at this time of the year when I start craving for cabbage - often it is cabbage salads, stews or rolls, all cooked in a similar way to my mum's back in Finland. Cabbage rolls and cabbage casserole have always been my favourite. Cooked with sweet dark syrup and served with tart lingonberry, they are a must-have dish every autumn.

My version of these traditional rolls is a vegetarian one. I've opted for a healthier brown rice, and instead of using normal white cabbage, I've used Savoy cabbage, which to me looks like a magnificent piece of art. Together with brown rice, I've used dried golden chanterelles, those beautiful mushrooms you would see at every market stall in Finland around August. They are luxurious and delicious and bring a wonderful earthy flavour to this dish. I've flavoured the filling with some of those beautiful herbs I got from the garden - thyme, rosemary and oregano, but you could use any dry or fresh herbs you have available.

Instead of lingonberry, I've made a thick tart sauce using frozen cranberries. I've sweetened the sauce with a tiny bit of honey and to me, this is a perfect companion to these hearty cabbage rolls. This is what autumn is all about.

Savoy cabbage rolls with golden chanterelle and brown rice filling

topped with cranberry sauce

(makes 12-15 rolls)

1 savoy cabbage, leaves removed

1 1/2 cups brown rice (medium grain), cooked

30g dried golden chanterelle, reconstituted

2 shallots (eschalots), finely chopped

1 sprig of rosemary

1 sprig of oregano

1 sprig of thyme

1 large free-range egg

sea salt

freshly ground black pepper or ground white pepper

1 tbsp black treacle

1 tbsp olive oil

1. To soften the leaves, bring a large pot of water to boil. Season the water with a pinch of sea salt.

2. Preheat the oven to 180C and grease a large square oven dish with some olive oil.

3. Boil the leaves in batches for 2-3 minutes until just softened. Dry the softened leaves on a clean tea towel. Thin the spines of the leaves by cutting them from the outside, be careful not to damage the leaf.

4. Sauté the shallots in a little olive oil until soft. Add roughly chopped chanterelles and fresh herbs and sauté for a further few minutes.

5. In a large bowl, mix the brown rice, shallot and mushroom mixture and the egg together. Season with salt and pepper.

6. Place 2-3 tablespoons of filling on each cabbage leaf and wrap into tight rolls. Arrange the rolls snugly into the oven dish.

7. In a small bowl, mix together the treacle and the olive oil. Drizzle the rolls with the mixture and bake for 15-20 minutes (scoop some of the liquid on the rolls half way through cooking).

For the cranberry sauce, place 250g slightly defrosted cranberries along with 100ml water into a saucepan. Bring to boil and simmer for a few minutes. Puree the berries with a stab mixer (or in a food processor) and sweeten with a tablespoon of (raw) honey. Serve the thick sauce with the cabbage rolls.

50 comments:

Maria! What an ingenious way to use cabbage! I have two large heads in my fridge right now... every time I get a glass a water I feel them staring me down. Do you think this would work with "regular" green cabbage?

This is just pure genius. I think the very first thing I'll do when I make my first million is to hire you as my personal chef! ;) I never lved cabbage rolls mainly because of the meat, tomato sauce and whit rice. This is absolutely going to be my new fav dish! Thank you so much. Cranberry sauce?!! Genius.

Oh no! I just composted my cabbage because I just couldn't find something to do with it that I really wanted to try and then I realized I had waited a little too long. When I have cabbage on hand I will try this!

I love hearing about what things are eaten in Finland at different times of the year. I haven't had cabbage rolls in ages. The rice with the mushrooms cooked inside does really sound warm and inviting. You mentioned figs! MMMmmm. one of my favorite foods...

You are blowing me away!! Each recipe keeps getting better. I am so excited about your blog. I plan to tell everyone about the innovative recipes going on here. Not to mention, the photography is so gorgeous! My great-grandmother made delicious cabbage rolls, but let's just say that they weren't a creative masterpiece like these. Plus, it's gluten free and dairy free to boot! Yes!

Hi Maria! We have very similar dish in Japan called "rolled cabbage". We roll meat mixture in it and cook in soy sauce + vegetable bouillon. I love the idea of rolling rice! The sauce is cranberries and oh I just love how everything sounds! I'm used to my Japanese version and I can't wait to try this Western version! Looks so delicious Maria!

It's so difficult to make this kind of food look amazing - but somehow you do! I have ahd something similar in Sweden - my husband loves this kind of food - but it always tends to be made with meat. Perhaps I can sneak in with this version instead. I am sure it will be delicious.

Maria,can you get dried chanterelles in Sydney or have you brought them from Finland? I'm about to move to Sydney in August and trying to figure out the strict food import regulations of Australia. I have dried chanterelles and porcini in the cupboard and thinking what to do with them before moving.

Hi There, The cabbage rolls are looking absolutely delightful. Loved the new combo of ingredients and the recipe is so nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!

I absolutely love the idea of vegetarian cabbage rolls. I know from my childhood non-vegetarian version and I have never thought of making it vegetarian and soooo good looking. Thanks for inspiration :-)

Despite the fact that it is definitely JUST starting to be spring here in San Francisco (and I am so ready for summer produce) this recipe looks to die for. I may just need to skip to fall for a night.

and now are in my tummy :P I'm a newbie in the kitchen but this recipe was easy enough for me, loved the sweet taste, I omitted cranberry sauce only because i couldn't find any cranberries (fresh or frozen, only candied) do you have a suggestion what could be a good substitute?